BASTE: Spoon a liquid over food during cooking to keep it moist.
BEAT: Mix ingredients vigorously with a spoon, electric mixer or hand beater til smooth.
BLANCH: Plunge food briefly into boiling water to preserve color, texture and nutritional value or to remove skins from fruits or nuts.
BLEND: Mix ingredients until they are smooth and uniform.
CARAMELIZE: To melt sugar slowly over low heat until it becomes brown in color.
CHIFFONADE: To cut food into ribbons or to shred it.
CHOP: Cut into irregular pieces with a knife, food chopper or food processor.
CRISP-TENDER: Food cooked until it is tender but still retaining some of the crisp texture of the raw food.
CRUSH: Grind into fine particles.
CUBE: Cut into three-dimensional squares 1/2 inch or larger.
CUT IN: Distribute solid fat in dry ingredients by cutting with pastry blender with a rolling motion or cutting with two knives until particles are the desired size.
DASH: Less than 1/8 teaspoon of any ingredient.
DICE: Cut into cubes smaller than 1/2 inch.
FINELY CHOPPED: Cut into very tiny pieces.
FLAKE: To separate into pieces with fork, as in flaking fish.
FOLD: Combine ingredients lightly using two motions. First, cut vertically through mixture with a rubber spatula. Next, slide the spatula across the bottom of the bowl and up the side, turning the mixture over. Continue down-across-up-over motion while rotating bowl 1/4 turn with each series of strokes.
GARNISH: To decorate the food served with additional foods that have distinctive color or texture, such as parsley, orange slices, or berries.
GLAZE: To brush or drizzle a mixture on a food to give it a glossy appearance, hard finish or decoration.
GRATE: Cut into tiny particles using (small holes) a grater or food processor.
JULIENNE: To cut vegetables, meats or fruits into thin, match-like strips using a knife or food processor.
MARINATE: Let food stand in a liquid for several hours to add flavor or to tenderize.
PAN-FRY: Beginning with a cold skillet, fry with little or no fat.
PARE: Cut off the outer covering with a knife or vegetable parer, as for apples or pears.
POACH: Cook in hot liquid that is kept just below the boiling point.
REDUCE: Boil liquid uncovered to evaporate the liquid and enhance the flavor.
ROAST: Cook meat in the oven (uncovered) on a rack in a shallow pan without adding liquid.
SAUTE: Foods cooked in hot oil or margarine over medium-high heat with a frequent tossing & turning motion.
SCALD: Heat liquid to just below the boiling point. Tiny bubbles form at the edge.
SCORE: Cut surface of food about 1/4 inch deep with a knife to facilitate cooking, flavoring or tenderizing.
SHRED: Cut into long, thin pieces using large holes of a grater, knife or food processor.
SIMMER: Usually done after reducing heat from boiling point, continue to heat to just below boiling. Bubbles will rise slowly and break just below the surface.
SOFT PEAKS: Egg whites beaten until peaks are rounded or curl when beaters are lifted from bowl, but are still moist and glossy.
SOFTEN: Let foods stand until they are at room temperature.
STIFF PEAKS: Egg whites beaten until peaks stand straight when beaters are lifted from the bowl, but are still moist and glossy.
STIR-FRY: A Chinese method of cooking uniform pieces of food in a small amount of hot oil over high heat, stirring constantly.
WHISK: Use a strong circular movement of the wrist to beat one or more ingredients.

Recipe Index	Potatoes	Salads
Hamburger	Snacks	Ham
Vegetables	Drinks	Kitchen Help
Chicken	Sausage	Crockpot